Perugu Pachadi

Method

1. 1

   Whisk yogurt: Beat 2 cups thick fresh yogurt until completely smooth. Add salt.

2. 2

   Prepare cucumbers: Peel and finely dice 1 medium cucumber. Remove seeds.

3. 3

   Roast and grind mustard: Dry roast 1 tsp mustard seeds briefly. Grind with 1 green chilli and a little water to a coarse paste.

4. 4

   Make coconut paste: Blend 3 tbsp fresh grated coconut with the mustard paste to a smooth paste.

5. 5

   Combine: Mix the coconut-mustard paste into the whisked yogurt. Add diced cucumber.

6. 6

   Season: Add salt and half tsp sugar. Mix gently.

7. 7

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

8. 8

   Add tempering: Pour sizzling tempering over the perugu pachadi. Mix gently.

9. 9

   Chill: Refrigerate for at least 20 minutes before serving — perugu pachadi tastes best cold.

10. 10

    Serve: Adjust salt. This is Andhra style cucumber yogurt relish. Serve with rice, biryani or as a cooling side dish.